Beef tenderloin board
Uncooked lean and trimmed beef tenderloin
Herbes de Provence
½ tsp, or dried herbs (optional)
Plain fat free Greek yogurt
1½ Tbsp, bottled prepared horseradish
2 cup(s), or baby arugula
2 medium, cut into 12 slices
½ medium, thinly sliced
Uncooked red onion(s)
⅓ cup(s), minced
½ cup(s), chopped or whole if small
½ loaf/loaves, medium, cut into 12 slices
- Preheat oven to 450°F. Line baking sheet with foil and coat with nonstick spray. (Or just coat baking sheet with nonstick spray.) On baking sheet, season beef all over with salt, black pepper, and dried herbs (if using). Coat beef with nonstick spray. Roast until instant-read thermometer inserted into thickest part of beef registers 125° to 130°F for medium-rare, about 20 minutes. Remove from oven and let rest for at least 10 minutes before slicing.
- Meanwhile, in small serving bowl, stir all ingredients for creamy horseradish sauce (yogurt to black pepper). Place bowl on large platter.
- Fill rest of platter with sliced beef and piles of remaining ingredients.
- Serving size: 2 small open-faced sandwiches , 2 baguette slices, 2 oz beef, 2 tbsp horseradish sauce, and optional garnishes